The Third Book in the Series: 'Mushroom'

'KRUG BOOK' is a series where top chefs, serving as Krug Ambassadors and working in major global cities like Tokyo, Hong Kong, Paris, and New York, create dishes that showcase a wonderful marriage with Krug Grande Cuvée, centered around a single ingredient.

The ingredient chosen for the third installment in 2017 was the mushroom. A humble yet remarkably versatile ingredient. The masters of gastronomy have taken a novel and imaginative approach to the multifaceted mushroom, resulting in a series of captivating dishes.


The combination of mushrooms and Krug Champagne represents an ultimate pairing, aligning with Krug's concept of 'Champagne is pure pleasure.' This bold union faithfully expresses the spirit inherited from the Maison Krug's founder, Joseph Krug.

From Japan, three chefs—Hiroyuki Kanda of Kanda, Ryosuke Suga of SUGALABO, and Chikara Yamada of Chikara Yamada—participate as Krug Ambassador chefs.

The book also includes interviews with Olivier Krug, the 6th-generation head of Krug, and Cellar Master Eric Lebel, alongside portraits and interviews with the participating chefs and their created menus. Available to view on the Krug official website. (All in English)